Simple Baked Lamb Chops with Rosemary Garlic (Print Version)
Learn how to make tender, flavorful baked lamb chops. This easy recipe uses simple ingredients for a delicious weeknight dinner.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 2-4 Servings
Difficulty: Intermediate
Cuisine: Mediterranean
Dietary: Gluten-Free
# Ingredients:
→ Main Event
01 -
4 Lamb Loin Chops (about 1-inch thick, bone-in preferred)
02 -
2 tbsp Olive Oil
→ Flavor Foundation
03 -
2 sprigs Fresh Rosemary, finely chopped
04 -
4 cloves Fresh Garlic, minced
→ The Good Stuff
05 -
1 tsp Kosher Salt (or to taste)
06 -
1/2 tsp Freshly Ground Black Pepper (or to taste)
07 -
1/4 cup Chicken Broth (or Vegetable Broth)
→ Finishing Touch
08 -
1 Fresh Lemon, cut into wedges (for serving)
# Instructions:
01 -
Alright, first things first, get those lamb chops out of the fridge about 20-30 minutes before you want to cook. This is crucial, honestly! It helps them cook more evenly. Pat them super dry with paper towels – this is my secret for getting a good crust, and I used to skip it, leading to sad, steamed lamb. Don't be like past-me! This little step makes all the difference for tender baked lamb chops.
02 -
In a small bowl, mix together your olive oil, minced fresh rosemary, and that glorious minced garlic. Now, generously rub this mixture all over both sides of your dried lamb chops. Don't be shy with the salt and freshly ground black pepper either. Really get in there, massage it in! I love how my hands smell after this step, it just screams "dinner is coming!"
03 -
Heat a heavy-bottomed, oven-safe skillet (cast iron is my absolute favorite for these baked lamb chops!) over medium-high heat until it's just smoking. Place the seasoned lamb chops in the hot pan, giving them some space. Sear for about 2-3 minutes per side until they have a beautiful, golden-brown crust. This step is a game-changer for flavor, honestly, don't skip it! I once rushed this and regretted it.
04 -
Once seared, pour about 1/4 cup of chicken (or vegetable) broth into the hot pan, being careful of any splattering. Immediately transfer the skillet to your preheated oven. I usually aim for a 375°F (190°C) oven. The broth will create a lovely little pan sauce as the baked lamb chops finish cooking.
05 -
Let your baked lamb chops cook for another 8-12 minutes, depending on their thickness and your desired doneness. For medium-rare, aim for 130-135°F (54-57°C) internal temperature; medium is 135-140°F (57-60°C). Use a meat thermometer, please! I learned the hard way that guessing leads to overcooked lamb. Don't be afraid to pull them out a little early!
06 -
This is arguably the most important step for juicy baked lamb chops! Once they reach your desired temperature, take the skillet out of the oven and transfer the chops to a cutting board. Tent them loosely with foil and let them rest for at least 5-10 minutes. The juices redistribute, making them so tender. Squeeze those fresh lemon wedges over them right before serving. Yum!
# Notes:
01 -
Always let your lamb chops come to room temperature a bit before cooking; it really helps with even cooking!
02 -
Leftover baked lamb chops keep well in an airtight container in the fridge for 2-3 days. Reheat gently!
03 -
No fresh rosemary? Dried works in a pinch, but use about 1/3 the amount and rub it between your palms to wake up the flavor.
04 -
A sprinkle of fresh parsley or mint at the end adds a lovely fresh pop of color and taste.
# Tools You'll Need:
01 -
Oven-safe skillet (cast iron preferred)
02 -
tongs
03 -
meat thermometer
04 -
small mixing bowl
05 -
cutting board
# Nutrition Facts (Per Serving):
Calories: 350-450
Total Fat: 25-35g
Total Carbohydrate: 2-5g
Protein: 30-40g